Recently I brought home the new cookbook, “THE WOK-Recipes and Techniques,” by J. Kenji Lopez-Alt. Carol’s first reaction was, “another cookbook?” When I told her I would be wok cooking more in future ...
Turn your favorite takeout into an easy, quick, and delicious weeknight meal! 🥡 Chef Terrell Manning, private chef and author of The Love Languages of Food, shares his recipe for the best Pork Fried ...
Think woks are just for stirfries? Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts that radically extend ...
This image shows a recipe for Japanese-Style Mapo Tofu from the cookbook "The Wok: Recipies and Techniques," by J. Kenji López-Alt. (J. Kenji López-Alt/W. W. Norton & Company via AP) J. Kenji ...
Chinese broccoli—were a staple in my household growing up. Most of the stir-fries my parents made were on the table in less ...
Vincent Yeow Lim aka Dim Sim Lim shares his secrets to making Chinese takeaway classics, including special fried rice, beef with oyster sauce and honey chicken.
This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out ...
NEW YORK — Chef and food writer J. Kenji López-Alt suspects there’s something in your kitchen that you’re not using near enough — the wok. The Asian deep-bottomed pot is his versatile go-to cooking ...
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